THE RATIONALIZATION OF THE PARAMETERS OF MILK PROTEINS’ THERMO ACID COAGULATION BY BERRY COAGULANTS

This paper presents the results related to the influence of berry coagulant amount, its proactive acidity and duration of thermo acid coagulation on the process of milk proteins’ sedimentation. In the present work, the regression equations and response surface analysis were used to design and optimi...

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Bibliographic Details
Published inFood and Environment Safety Vol. 16; no. 1; pp. 47 - 53
Main Authors Olena GREK, Olena ONOPRIICHUK, Tetiana PSHENYCHNA
Format Journal Article
LanguageEnglish
Published Stefan cel Mare University of Suceava 01.03.2017
Subjects
berry coagulant
milk proteins
protein-berry clots
rationalization of parameters
thermo acid coagulation
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Summary:This paper presents the results related to the influence of berry coagulant amount, its proactive acidity and duration of thermo acid coagulation on the process of milk proteins’ sedimentation. In the present work, the regression equations and response surface analysis were used to design and optimize an industrial bioprocess. Increase in the berry coagulant amount to 11 % and reduction of active acidity to 2.4 units were determined. pH up to 3 minutes is characterized by the highest processes of destabilization. Moreover, it improves the organoleptic properties and has the biggest impact on the yield of protein-berry clot (to 25 %) and active acidity.
ISSN:2068-6609
2559-6381